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Tag Archive: peanut butter

Nutter Butter Cookies (vegan + whole wheat)

August 15, 2015 Leave your thoughts Print this page

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For the first time in the seven plus weeks I’ve been out here, it REALLY rained on Tuesday. Like, the sky turned dark gray and all of a sudden at 8 A.M., it started to POUR, of course when I was in the middle of an open field picking shishito peppers. At least I was wearing a windbreaker.

You don’t really think about this, but when it’s raining buckets, farmers can’t really do much, so I spent the rest of the morning helping clean greenhouses and tidying up some garlic with the apprentices at Amber Waves Farm. A very-caffeinated game of Heads Up was also played.

When I got home, I felt a sudden itch–a baking itch. I always love baking treats when the weather is bad, whether it’s raining or snowing or just gray and dreary. So, as the rain was falling on the treetops outside, I stood in the kitchen wearing my moccasins and baggy tie-dye harem pants from an Indian clothing store, making peanut butter cookies.

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But not just any peanut butter cookies: NUTTER. BUTTER. COOKIES.

Stop right there. Now we’re talkin’ body yummy.

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I’ve actually never eaten a real Nutter Butter (thanks for keeping me a healthy kid, Ma and Pa!), but they looked like fun to make, so I decided to give them a go. My farm pals all said they tasted authentic, so I think I did pretty well!

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These were honestly so much fun to make. I loved rolling and shaping them especially, and making a pattern with a fork was really enjoyable. The cookies also tasted INCREDIBLE: sweet but not overpoweringly so, tender and chewy yet just a bit crumbly and crunchy. The light dusting of sugar for a finish really adds a nice touch, almost like glitter. Glitter! Whee! I love glitter.

That was random. What can I say, I’m a non sequitur kind of chick.

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While I am still in a committed and dedicated relationship with peanut butter, my favorite part of these cookies is the flour I used. What’s so special about it? Well, the whole wheat flour was grown ON Amber Waves Farm from seedling to tall stalks of grain, then winnowed and milled fresh for use. I know a lot of you out there are gluten-free (by choice), but when you have flour THAT local, THAT fresh, how can you not take advantage of it? In my opinion, it’s so much healthier than using a blend of random flours from the store that have been imported from faraway. (Though if you’re actually allergic to gluten or wheat, it’s obviously much wiser to use gluten-free flour!)

Anyway. Tangent over for the day. You should make these cookies. They’re the bomb.

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Print this page

Nutter Butter Cookies

Ingredients

Prep Time 1 hr 15 min
Cooking Time 10-12 minutes
Total Time 1 hr 30 min
Yield 1 dozen cookies

FOR THE COOKIES:

1 cup of whole wheat flour (or oat flour or brown rice flour)

3/4-1 cup of unbleached all-purpose flour (can also substitute with gluten-free flour)

1 teaspoon of baking soda

1/2 teaspoon of salt

1/2 cup of organic unhydrogenated palm shortening (I like Spectrum), coconut oil, or vegan butter

1/2 cup of coconut sugar

1/4 cup of maple syrup

2 tablespoons of arrowroot powder + 3 tablespoons of water (serves as egg replacement)

1 teaspoon of vanilla extract

3/4 cup of peanut butter (use crunchy or smooth, up to you)

Unrefined cane sugar, for dusting

FOR THE FILLING:

1/4 cup of unhydrogenated palm shortening (I like Spectrum) or vegan butter

2/3 cup of smooth peanut butter

1/4 cup of unrefined cane sugar

1/4 cup of maple syrup

1 teaspoon of vanilla extract

1/2 teaspoon of salt

Directions

FOR THE COOKIES:

In a medium-sized bowl, sift together the whole wheat flour, all-purpose flour, baking soda, and salt. Whisk together to combine and set aside.

In the bowl of a stand mixer or food processor, cream together the palm shortening with the coconut sugar on high speed until light and fluffy, about 2 minutes. Then pour in the maple syrup, arrowroot/water mixture, vanilla, and peanut butter, and mix on low until everything is homogeneous.

Pour in the dry ingredients and mix on low until a dough starts to form. Once there are no clumps of flour left, take a small scoop of dough and roll it into a ball. If it rolls easily without sticking too much, you’re good to go. If it seems a bit wet and sticky, add in another 1/4 cup of all-purpose flour until a well-formed dough is achieved.

Squish the dough together into one big ball, wrap in plastic wrap, and put in the fridge to chill for an hour.

Meanwhile, preheat the oven to 350 degrees and line two baking sheets with parchment paper. Pour the 1/4 cup of unrefined cane sugar into a bowl.

When the dough has finished chilling, break off a piece and roll it into a circle, then a cylinder about 1 1/2 inches long by 1 inch (ish) wide. It doesn’t have to be exact: just make sure that your cylinders are roughly the same size each time. Roll the cylinder in the bowl of sugar to coat, then place on a prepared baking sheet.

Using a fork, gently flatten the cookie on either size, creating a crosshatch pattern with the fork’s tines. When the cookie is about 1/2 inch high, use your thumb and index finger to pinch the middle of the cookie, making a peanut shape. Repeat with the remaining dough: you should have 24 cookies in total.

Place the baking sheets in the freezer to harden for 15 minutes, then put in the oven and bake until golden-brown around the edges and firm to the touch, about 10-12 minutes. Let cool completely on the baking sheets before adding the filling.

FOR THE FILLING:

In the bowl of a stand mixer, beat together the palm shortening, peanut butter, sugar, maple syrup, vanilla extract, and salt until light and fluffy, about 1 minute. Taste and add more sugar/salt/peanut butter if necessary. Set aside until the cookies are cool.

When the cookies are cool to the touch, gently spread 2 tablespoons (approximately) of the filling on one cookie and sandwich another on top. Repeat with the remaining cookies, and be super careful–if you handle one improperly, it might break!

Store in an airtight container (in the fridge if it’s super hot, but otherwise room temperature is fine) for up to 3 days, although these taste best when eaten fresh.


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I hope you’re diggin’ the sultry rainy day lighting, because I certainly was. 🙂

What is your favorite childhood cookie? Leave me a comment here or on Facebook and let me know!


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Nutter Butter Cookies

August 15, 2015 Print this page

It’s no secret that I LOVE peanut butter, and these cookies are no exception. Tender, just a bit chewy, and a little crumbly, they’re the perfect snack or after dinner treat. NO ONE will guess they’re vegan.

Slightly adapted from Food 52

Ingredients

Prep Time 1 hr 15 min
Cooking Time 10-12 minutes
Total Time 1 hr 30 min
Yield 1 dozen cookies

FOR THE COOKIES:

1 cup of whole wheat flour (or oat flour or brown rice flour)

3/4-1 cup of unbleached all-purpose flour (can also substitute with gluten-free flour)

1 teaspoon of baking soda

1/2 teaspoon of salt

1/2 cup of organic unhydrogenated palm shortening (I like Spectrum), coconut oil, or vegan butter

1/2 cup of coconut sugar

1/4 cup of maple syrup

2 tablespoons of arrowroot powder + 3 tablespoons of water (serves as egg replacement)

1 teaspoon of vanilla extract

3/4 cup of peanut butter (use crunchy or smooth, up to you)

Unrefined cane sugar, for dusting

FOR THE FILLING:

1/4 cup of unhydrogenated palm shortening (I like Spectrum) or vegan butter

2/3 cup of smooth peanut butter

1/4 cup of unrefined cane sugar

1/4 cup of maple syrup

1 teaspoon of vanilla extract

1/2 teaspoon of salt

Directions

FOR THE COOKIES:

In a medium-sized bowl, sift together the whole wheat flour, all-purpose flour, baking soda, and salt. Whisk together to combine and set aside.

In the bowl of a stand mixer or food processor, cream together the palm shortening with the coconut sugar on high speed until light and fluffy, about 2 minutes. Then pour in the maple syrup, arrowroot/water mixture, vanilla, and peanut butter, and mix on low until everything is homogeneous.

Pour in the dry ingredients and mix on low until a dough starts to form. Once there are no clumps of flour left, take a small scoop of dough and roll it into a ball. If it rolls easily without sticking too much, you’re good to go. If it seems a bit wet and sticky, add in another 1/4 cup of all-purpose flour until a well-formed dough is achieved.

Squish the dough together into one big ball, wrap in plastic wrap, and put in the fridge to chill for an hour.

Meanwhile, preheat the oven to 350 degrees and line two baking sheets with parchment paper. Pour the 1/4 cup of unrefined cane sugar into a bowl.

When the dough has finished chilling, break off a piece and roll it into a circle, then a cylinder about 1 1/2 inches long by 1 inch (ish) wide. It doesn’t have to be exact: just make sure that your cylinders are roughly the same size each time. Roll the cylinder in the bowl of sugar to coat, then place on a prepared baking sheet.

Using a fork, gently flatten the cookie on either size, creating a crosshatch pattern with the fork’s tines. When the cookie is about 1/2 inch high, use your thumb and index finger to pinch the middle of the cookie, making a peanut shape. Repeat with the remaining dough: you should have 24 cookies in total.

Place the baking sheets in the freezer to harden for 15 minutes, then put in the oven and bake until golden-brown around the edges and firm to the touch, about 10-12 minutes. Let cool completely on the baking sheets before adding the filling.

FOR THE FILLING:

In the bowl of a stand mixer, beat together the palm shortening, peanut butter, sugar, maple syrup, vanilla extract, and salt until light and fluffy, about 1 minute. Taste and add more sugar/salt/peanut butter if necessary. Set aside until the cookies are cool.

When the cookies are cool to the touch, gently spread 2 tablespoons (approximately) of the filling on one cookie and sandwich another on top. Repeat with the remaining cookies, and be super careful–if you handle one improperly, it might break!

Store in an airtight container (in the fridge if it’s super hot, but otherwise room temperature is fine) for up to 3 days, although these taste best when eaten fresh.


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Peanut Butter Kisses (gluten-free + vegan)

February 7, 2015 Leave your thoughts Print this page

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Since peanut butter and I have been in a relationship for quite some time now, I thought it was about time I gave him a kiss–a chocolate one, in fact, because chocolate is equivalent to love in my book.

The outcome was magical.

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It’s Saturday night, the night of the girls-ask-guys dance. No, I am not at the venue in a long red dress; I am at home eating roasted broccoli and cuddling up with my striped blanket while listening to Mumford & Sons and The Plain White T’s. There are also some oblique triangles that are definitely calling my name right now: they whisper, “Solve me, solve me, my angles can’t all be right.” I’m such a party animal. 😉

No, people reading this post, I am not a chicken, I did ask someone…who happened to have been taken already…and there was no one else I wanted to go with…so…yeah. *Awkward shrug*

While I love food (NO REALLY) and would definitely consider slapping a bow tie on a jar of peanut butter or a head of kale and claiming either as my date, there are certain times in life when an actual breathing person is required for social functions. And though I put a smile on my face and shrug it off with a laugh at school (then proceed to start singing this in a horribly screechy, off-key voice), I honestly did really want to go, and I’m sad that I will be dancing by myself in my bedroom tonight and not showing off my I-promise-not-so-bad moves on the dance floor.

Oh well, pity parties unfortunately come with no favors. Besides, Haven’t Told Her and Lovers’ Eyes are way better than any slow-dance song the DJ could play anyway. 🙂

Sorry, I just needed to vent to y’all because it’s my blog and I am a real person that thinks about things other than potatoes and cauliflower and yup. I will just keep distracting myself with cookies…

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My best recipes usually just hit me when I least expect it…I’ll just be sitting around and BAM! This was the case with these cookies, and happily, I nailed them on my first try. I love when that happens.

Soft, chewy, and oh-so-peanut-buttery, these little guys are proof that you don’t need flour, butter, or tons of sugar to make a delicious dessert.

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By the way, did you think I would actually use store-bought Hershey’s Kisses?! HA. HA. HAHAHAHA. I laugh. Of course I made them myself, because I’m just cool like that.

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I think these cookies would be perfect for Valentine’s Day because they have kisses and kisses are adorable! Tehee. I love Valentine’s Day, and if someone gave me one of these on February 14th, well, I’d be pretty darn smitten, wouldn’t you?

If you aren’t savvy in the kitchen, don’t worry–these are actually very easy to make: all you really need to know how to do is stir stuff. And even if your stirring skills aren’t up to par I’m sure your sweetheart will still love you all the same. 🙂

Basically, you melt the chocolate…

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…pour it into a mold and let harden…

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…make the dough and roll it into balls…

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…bake, then top each one with a chocolate smooch! Mwah!

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Peanut Butter Kisses

Ingredients

Prep Time 10 min
Cooking Time 10 min
Total Time 20 min
Yield 18 kissed cookies

FOR THE CHOCOLATE KISSES:

1 cup of your favorite dark chocolate

A kiss candy mold, which can be purchased here

FOR THE PEANUT BUTTER COOKIES:

1 cup of unsalted, unsweetened organic peanut butter

1/3 cup + 1/4 cup of unrefined organic cane sugar

1/3 cup of coconut sugar or brown sugar

1 tablespoon of ground flaxseed meal

3 tablespoons of water

1 tablespoon of vanilla extract

1/2 teaspoon of apple cider vinegar

1/2 teaspoon of baking soda

1/2 teaspoon of salt

Directions

TO MAKE THE CHOCOLATE KISSES:

In a small saucepan, double boiler, or a bowl in the microwave, melt the chocolate until no clumps remain. If using the microwave, go in 30 second intervals and make sure to stir!

Using a little ice cream scoop or a spoon, carefully pour the melted chocolate into the mold, making sure not to over-fill. Once all the slots are filled, gently drop the mold on the counter a few times to make the tops even and get out any air bubbles.

Place in the freezer until hard, about 20 to 30 minutes, then flip onto a cutting board to get the kisses out. They should pop out easily, but if they need a little help, give them a tap with your finger.

Repeat with the remaining chocolate until 18 chocolate kisses are achieved. Melt more chocolate if necessary. Store the chocolate in an airtight container in the fridge until ready to use.

TO MAKE THE COOKIES:

Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper and set aside.

In a small bowl, whisk together the flaxseed meal and the water. Let sit until thickened, about 10 minutes.

Meanwhile, in a coffee grinder or a high-speed blender, pulse together 1/3 cup of the unrefined cane sugar and the coconut sugar until fine in texture, about 30 seconds to 1 minute. Pour into a bowl and mix with the peanut butter, baking soda, and salt.

Once the flaxseed mixture has gelled, add it along with the vanilla and apple cider vinegar to the bowl with the peanut butter. Stir together with a spatula until homogeneous.

Grind the remaining 1/4 cup of unrefined sugar until fine in texture. Pour into a small bowl and set aside next to the prepared baking sheet.

Using an ice cream scoop or a tablespoon measure, shape the cookie dough into balls and roll until spherical all over. Next, give each ball a quick roll in the previously-ground sugar and place on the prepared baking sheet. DO NOT flatten.

Bake until firm to the touch and beginning to brown, about 10 to 12 minutes. Immediately upon departure from the oven, top each cookie with a chocolate, using gentle pressure to squish the cookie and seal the kiss.

Let cool in the fridge until hardened slightly, about 1 hour. Store in an airtight container in the fridge for up to 3 days, but these are best within 24 hours. 🙂


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If you could go on a date with any food, what would it be and why? Leave me a comment here or on Facebook and let me know!

And if you need to find me tonight, consult either my Precalculus with Limits textbook or Beyoncé’s house. 😛


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Peanut Butter Kisses

February 7, 2015 Print this page

Since peanut butter and I have been in a relationship for quite some time now, I thought it was about time I gave him a kiss–a chocolate one, in fact, because chocolate is equivalent to love in my book.

Recipe adapted from here

Ingredients

Prep Time 10 min
Cooking Time 10 min
Total Time 20 min
Yield 18 kissed cookies

FOR THE CHOCOLATE KISSES:

1 cup of your favorite dark chocolate

A kiss candy mold, which can be purchased here

FOR THE PEANUT BUTTER COOKIES:

1 cup of unsalted, unsweetened organic peanut butter

1/3 cup + 1/4 cup of unrefined organic cane sugar

1/3 cup of coconut sugar or brown sugar

1 tablespoon of ground flaxseed meal

3 tablespoons of water

1 tablespoon of vanilla extract

1/2 teaspoon of apple cider vinegar

1/2 teaspoon of baking soda

1/2 teaspoon of salt

Directions

TO MAKE THE CHOCOLATE KISSES:

In a small saucepan, double boiler, or a bowl in the microwave, melt the chocolate until no clumps remain. If using the microwave, go in 30 second intervals and make sure to stir!

Using a little ice cream scoop or a spoon, carefully pour the melted chocolate into the mold, making sure not to over-fill. Once all the slots are filled, gently drop the mold on the counter a few times to make the tops even and get out any air bubbles.

Place in the freezer until hard, about 20 to 30 minutes, then flip onto a cutting board to get the kisses out. They should pop out easily, but if they need a little help, give them a tap with your finger.

Repeat with the remaining chocolate until 18 chocolate kisses are achieved. Melt more chocolate if necessary. Store the chocolate in an airtight container in the fridge until ready to use.

TO MAKE THE COOKIES:

Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper and set aside.

In a small bowl, whisk together the flaxseed meal and the water. Let sit until thickened, about 10 minutes.

Meanwhile, in a coffee grinder or a high-speed blender, pulse together 1/3 cup of the unrefined cane sugar and the coconut sugar until fine in texture, about 30 seconds to 1 minute. Pour into a bowl and mix with the peanut butter, baking soda, and salt.

Once the flaxseed mixture has gelled, add it along with the vanilla and apple cider vinegar to the bowl with the peanut butter. Stir together with a spatula until homogeneous.

Grind the remaining 1/4 cup of unrefined sugar until fine in texture. Pour into a small bowl and set aside next to the prepared baking sheet.

Using an ice cream scoop or a tablespoon measure, shape the cookie dough into balls and roll until spherical all over. Next, give each ball a quick roll in the previously-ground sugar and place on the prepared baking sheet. DO NOT flatten.

Bake until firm to the touch and beginning to brown, about 10 to 12 minutes. Immediately upon departure from the oven, top each cookie with a chocolate, using gentle pressure to squish the cookie and seal the kiss.

Let cool in the fridge until hardened slightly, about 1 hour. Store in an airtight container in the fridge for up to 3 days, but these are best within 24 hours. 🙂


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Chocolate Peanut Butter Cup Ice Cream (vegan)

July 15, 2014 Print this page

Chocolate and peanut butter are a match made in heaven, and this ice cream is no exception to that rule. Creamy, sweet, and delicious…you won’t miss the dairy!

Ingredients

Prep Time 1 hr, plus 6 hours in the freezer
Cooking Time 5 min
Total Time 6 hr
Yield 6-8 servings

FOR THE ICE CREAM BASE:

2 14-ounce cans of full-fat coconut milk

1/3 cup of smooth natural peanut butter

1/4 cup of coconut oil, melted

1/3 cup of unrefined cane sugar OR coconut sugar

1/3 cup of honey (or coconut nectar to keep it vegan)

1/2 teaspoon of salt

1 tablespoon of arrowroot powder

1 tablespoon of vodka

1 tablespoon of vanilla extract

1 recipe chocolate peanut butter cups

FOR THE FUDGE RIPPLE:

2 ounces of dark chocolate, melted

1/4 cup of full-fat coconut milk

Directions

In a high-speed blender, combine the coconut milk with the peanut butter, coconut oil, cane sugar (or coconut sugar), honey (or coconut nectar), and salt. Blend until smooth, then transfer to a saucepan.

Pour a couple tablespoons of the ice cream base into a separate bowl. Whisk in the arrowroot powder to the base in the bowl, then pour it back into the saucepan. Stir frequently over medium heat until the base begins to boil, then immediately stir in the vodka and vanilla extract.

Strain the base through a fine-mesh strainer into a medium-sized bowl, then place in an ice bath in the fridge to cool.

Meanwhile, make the chocolate peanut butter cups. Chop them up slightly and set aside.

To make the fudge ripple, simply combine the chocolate with 1/4 cup of full-fat coconut milk and stir to combine. Spread half of this newly created sauce on the bottom of a Tupperware container or loaf pan and reserve the rest.

Take the ice cream base out of the fridge and churn it according to your manufacturer’s instructions. (I churned mine for a total of 30 minutes for an extra-creamy ice cream.) When the ice cream is about 90% done, add the chopped peanut butter cups to the bowl.

Take out half of the ice cream and put it in the bottom of the Tupperwear container or loaf pan with the fudge ripple on the bottom. Spread the remaining fudge ripple on top of this half of the ice cream, then put the other half on top.

Freeze until completely hardened, about 6 hours. Let sit out for a few minutes before scooping and eating.

 


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